Cream Corn Egg Drop Soup is a very popular soup in every Chinese household. Its natural sweetness makes it a very well-loved soup choice for both the young and the old.
Add cauliflower florets and 1 cup of sweet corn. Cook for 20 minutes until tender.
Blend the mixture until smooth using a hand blender.
Stir in the remaining sweet corn, let simmer for about 5 minutes so that the kernels soften up a bit.
Stir in the cornflour mixture. Let cook until the soup thickens.
Slowly stir in beaten egg and let cook until silky threads form.
Season with salt and white pepper. Garnish with chopped spring onions (if using). Serve immediately.
Notes
You can swap out the tinned sweet corn with frozen corn kernels as per Marion's recipe. Ratios remain the same.
The soup texture here is relatively thick . If you prefer your corn soup more watery, simply add more water at 1/2 cup increments until it reaches your desired consistency.